Skip to comments.FReeper Weekly Recipe Thread (Feb 4, 2012)
Posted on 02/04/2012 9:50:08 AM PST by libertarian27
Welcome to the 9th installment of the FReeper Weekly Recipe Thread 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
(All 2011 FReeper Recipes are on my profile page as an Online Cookbook Thread Link)
February 4 - Homemade Soup Day
February 5 - National Chocolate Fondue Day
February 6 - National Frozen Yogurt Day
February 7 - National Fettucine Alfredo Day
February 8 - National Molasses Bar Day
February 9 - National Bagels and Lox Day
February 10 - National Cream Cheese Brownie Day
I’m watching my wife prepare wings for the Super Bowl. mmmmmmm....
Weekly Recipe Ping List
(to be added/deleted - FReep-mail me)
Recipe Recap for Jan 28, 2012 (last week’s thread)
Appetizers _ Post#` 08 _ TheMoms Kickass Enchiladas
Beans _ Post#` 08 _ Pinto Beans
Beef _ Post#` 27 _ Baked Leftover Beef Sandwich
Chicken _ Post#` 15 _ Pennsylvania Dutch Chicken Pot Pie
Drink _ Post#` 28 _ Apple Cinnamon Tea
Pancakes/Waffles _ Post#` 36 _ French Toast
Pies _ Post#` 08 _ Buttermilk Pie
Pies _ Post#` 34 _ Sliced Bread Crust Cobbler
Pork _ Post#` 07 _ Mylifes Yucatan Pork-Chops
Pork _ Post#` 35 _ Fried Salt Pork
Salad _ Post#` 04 _ Sea Island Salad
Sauce/Marinades _ Post#` 07 _ Salsa Verde
Sauce/Marinades _ Post#` 10 _ Uncle Julios Fajita Marinade
Seafood _ Post#` 09 _ Cpdiiis Shrimp Creole
Soup _ Post#` 03 _ Toscana Soup
I just want to tell you how much I enjoy this ping!
Link to the 2011 FReeper Cookbook
Lots of great ideas for Superbowl Appetizers, Chili’s and Slow Cooker creations, etc. to bring to parties.
(I’m from MA ~slinking away~~~)
We have tried and love these:
Authentic Anchor Bar Buffalo Chicken Wings
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.
There are many Buffalo chicken wing recipes out there, but if you want to taste the “real” thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
36 chicken wing pieces (one wing makes 2 pieces - the “flat” and the “drum”)
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
blue cheese dressing
Preheat oven to 425 degrees F. 1.If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2.While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3.After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
Since today is ‘Homemade Soup Day’ - I just dumped about 5 Chicken Carcasses from the freezer into pots for Chicken soup and chicken broth.....a nice kick-reminder to make soup.
Manhattan clam chowder, here. Yum.
Used to make turkey broth then put the broth in ice cube trays and freeze for single use later.
Thanks for the recipe. Going to try it tomorrow.
I freeze homemade broth in muffin tins (thanks Alton Brown) great for recipes - each one is half a cup. (freeze-pop them out-into storage bags)
Grandmother’s recipe for.....
Chicken Tortilla Soup
1 can black beans, drained & rinsed (or equivalent amount of cooked beans)
1 can corn, drained
1 jar salsa, 24 ounces, heat is up to you — I use medium or mild, depending on what’s available
1 can diced tomatoes, 28 ounces
4 cups chicken broth
6 - 12 chicken wings (can use boneless, as desired. for vegetarian, omit chicken, add extra beans, and use veggie broth)
1 onion, diced
1 T. minced garlic (3 - 4 cloves)
1 bag tortilla chips - lime flavor or ranch add a nice kick
2 cups(ish) shredded mexican cheese
2 T. olive oil
1 lime, cut into wedges
You will also need a large crockpot or a big pot to make the soup in. This makes enough soup for 6+ people and/or for leftovers, which freeze well.
Heat olive oil in large skillet. Add onion and cook until golden brown (about 5 minutes). Add garlic and stir for 30 seconds. Remove onion/garlic mixture from skillet and add to crockpot. Brown chicken wings. Chicken does not have to be cooked through, but cook until the chicken starts to crisp, a few minutes on each side. Remove from skillet, add to pot. Add beans, diced tomatoes, corn, salsa, and broth to pot. Heat throughly. In a crockpot, cook for around four hours before serving. When chicken is cooked thoroughly, remove from pot with tongs and remove meat from bones. Shred meat and add to pot. Heat through.
In bowl, crumble handful of tortilla chips in bottom of bowl. Sprinkle cheese on top. Ladle soup into bowl. Squeeze lime juice over the top. Crack pepper as desired.
I freeze broth in the big 3 lb margarine tubs. It’s just right for a big pot of soup. Also, drain canned veggies into a margarine tub and eventually there’s enough for a pot.
If there’s a fantastic buy on eggs (not in any recent memory), separate them and freeze in ice cube trays. Put a couple yolks in each cube. Fill the cubes with whites. Thaw at room temperature if you need “fresh” eggs.
The food Holidays looks delicious...
Stantonville Yummy PB Cake
1 stick unsalted butter
1 cup H2O
½ cup smooth PB
½ cup veggie oil
1 tsp. vanilla extract
2 cups sugar
2 cups all-purpose flour (she used self-rising and omitted baking soda and salt)
½ cup milk
1 tsp. baking soda
½ tsp. salt
Preheat oven to 325 F.
Bring first four ingredients to a boil in saucepan. Pour into a bowl. Add remaining ingredients and mix until smooth. Pour into greased 9 x 13 baking pan.
Bake for 25 minutes.
1 stick butter
1/3 cup milk
½ cup PB
1 tsp. vanilla extract
1 box powdered sugar
Bring butter, milk and peanut butter to a boil in saucepan. Remove from heat. Add vanilla and powdered sugar. Blend well w/hand mixture until smooth. Spread over cooled cake. Serves 12 to 24.
The cake is mildly PB flavored, but the frosting is intense and the combination is divine! Will make it before next weekend and report back. Yay!
You Got it?
You Got It!
(I have to make this!)
Been waiting for this one! Going to make it for the game tomorrow. THANKS!!!!
A quirky recipe from my ex-mother-in-law
2 cups diced turkey - dark or white or a combo
2 cans cream of chicken soup
1 can water
Cooked crumbled bacon
1 can diced pineapple
1 - 2 cups cooked rice.
1 - 3 tbsp. mild curry powder (to your taste)
Combine soup, water, turkey, and curry in sauce pan. Heat until hot. Spoon over cooked rice and top with bacon, pineapple, and peanuts. It is really good (if you like curry).
In honor of Homemade Soup Day, I’m having crumbled italian sausage with a can of mixed veggies, 2 cans of diced italian style tomatoes and a handful of elbow macaroni.
I made my first pita bread last week. Some puffed and split like they’re supposed to but others didn’t. I don’t know what the trick to the split is but they were good. Stuffed them with a bbq seasoned chicken salad, yum.
1 pkg yeast
1 t sugar
1/2 C warm water
3 C flour of your choice
1 t salt
3/4 C to 1 C warm water (adjust water so it’s not too dry or too sticky)
Combine first 3 ingredients and let the yeast do it’s thing.
Add the remaining ingredients. Kneed. Put into olive oiled greased bowl, cover, and let rise about 3 hours or until double
Put an oven rack on the bottom level so the bread cooks quickly and browns nicely. Preheat oven and baking sheet or pizza stone to 500F.
Divide dough into 12 pieces. Roll out fairly thin and place about 4 at a time onto the baking sheet or pizza stone. Bake 4 minutes, flip breads over and bake another 2 minutes.
Cover the hot bread so they don’t dry out. Use a knife and your fingers to help make the split opening.
I didn’t think you could freeze eggs? So you freeze the whites separately from yolks?
WOW! Thanks for those tips - I never thought to used the ice cube trays or muffin tins to freeze broth - even though I use both for freezing other things.
I hate carrots, wont touch them with a ten foot asparagus, but I Love this recipe as does every one I make it for. Its my most asked for recipe.
2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste
Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.
Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*.
*Best made a day or two ahead.
Serve - Can be served warmed-up or left cool, your choice.
This is great for a crowd and very easy to make. I made them for a potluck dinner for my trail club & the meatballs disappeared in jiffy. To transport dishes to events, I purchased a crockpot (Hamilton Beach ‘Stay or Go’) with a locking top - best money I’ve spent in a while!
SWEET & SOUR MEATBALLS (Crock pot)
For a crowd:
5 lb. bag meatballs (like Armour)
3 (12 oz.) jars of chili sauce (like Heinz)
1 (32 oz.) jar of grape jelly
Put grape jelly & chili sauce in a sauce pan and heat on the stove until the jelly has melted and combined with the chili sauce.
Put the frozen meatballs in the crock pot & pour the sauce over them.
Heat thoroughly on high.
This recipe can be scaled back for a smaller group:
1 bag meatballs
1 (14oz.) jar chili sauce
1 (10 oz.) jar of grape jelly
Right now, there are three bowls of sauce out. I guess she and her sister are experimenting this year.
One recipe is basically Frank's Hot Pepper Sauce and butter (recipe on their webpage)
One is a Martha Stewart recipe, probably too much "to do" for something that won't be as good as Frank's. Again, she took it from Martha's site.
Third one is from "Simply Recipes", and again appears to have been printed from online.
Soooo... I'd love to post them, but I think there's copyright issues with that. OTOH, I practically gave you the Franks recipe.
Yes, you can! The problem is people try to nuke them or run them under hot water to thaw them which only cooks them. Just thaw them at room temp or in the fridge and they’re like fresh.
You can freeze them yolk with white, or white only or yolk only. I like taking advantage while freezing to separate them for use in recipes like pound cake that require separations. Once frozen in the ice cube trays, pop them out and store them in baggies in the freezer. A cube equals one whole egg.
Kool! thanks for that info... I will start to freeze them.
Sounds yummy, illiac. Thanks.
Our grocery store tends to give a dozen eggs free with other purchases. Couldn’t always take advantage of it because there were plenty at home.
This is great! Thanks for posting it. :o)
There was a Chili-Beer Hot Wings on the Create channel yesterday, along with a blue cheese dip for them. Sounds like fun and looked really good.
Here’s hoping they turn out for you all.
I have two jars of PB that have or will soon expire so your PB cake is perfect.
I haven’t executed the recipe yet (planning to do it today). I hope you enjoy it! The reason that it grabbed me is that it’s the first PB cake I ever had that I actually *liked!*
You’re very experienced w/freezing. Our freezer is about 30 years old. How big is yours? We have two humans (in the family, not in the freezer.) Do you have a reliable source of power? How about a generator? Would appreciate all input.
Libby, is this hijacking? If so, please excuse and will PM from now on. Just thought that maybe someone else might have same questions.
Love curry and have been looking for ways to use turkey since grain and, therefore, beef prices seem to be skyrocketing.
Hope you enjoy it....one of my favorites....
I’m well versed in freezing - I just don’t thaw out well - lol
Any time something is getting close to expiration I stick it in the freezer - months go by and I keep shoving stuff into the recesses of that thing - I don’t take out-thaw-and use as I should.
During our last power outage (October-5 days) I lost everything in the freezer - as pathetic as it sounds I had meat in there with a 2007 date on it - ick! I really-really don’t like to thaw out stuff:>) Most packages get lost in that thing - who knows, I bet there’s some ‘one socks’ in there too:>)
The ‘homemade soup day’ holiday got me to take around 5 carcasses out of the freezer - still simmering the bones today....I’ll be putting most of it into the muffin tins to freeze as broth for recipes (saving $1 per the can stuff) - and soup for a day or two with the rest.
I have used the excuse that a full freezer is more efficient - I heard it somewhere and I’m sticking to it :>)...Slowly I am getting better at Thawing....and Spring is right around the corner!
What I wouldn’t give for a generator but convincing non-prepper hubby is too difficult.
Our 20 year old freezer went out a couple years ago but we we have family around, coolers and got another delivered that afternoon. I don’t know the specs on it but the outside measures 66” tall x 32” wide. It’s smaller than what I’m used to but with the kids gone, it’s fine for the two of us. Living out in the country it’s easier to grocery shop in the freezer than drive into town so you might want a smaller one.
I like uprights rather than chests. Chests are just too much trouble digging down to the bottom corner for something and you never know what needs to be used. With an upright, it’s easier to organize - top shelf is chicken and fish, second shelf is beef, third is pork, forth for stuff like stocks or vegetables and the basket (a MUST HAVE) for all those little odd shaped things like cheese and sausage. Another must have is shelves on the door for flour, juice cans and vegetables.
Hope that helps.
Recap of recipes from this week:
Appetizer _ Post#` 07 _ Anchor Bar Buffalo Chicken Wings
Beef _ Post#` 24 _ Sweet & Sour Meatballs
Bread _ Post#` 20 _ Pita Bread
Cake _ Post#` 16 _ Stantonville Yummy PB Cake
Frosting/Icing _ Post#` 16 _ Peanut Butter Frosting
Poultry _ Post#` 19 _ Turkey Curry
Soup _ Post#` 13 _ Chicken Tortilla Soup
Vegetables _ Post#` 23 _ Copper Carrots
Feb 11th Thread:
Ping to 16
Thank you so much for all the work you put into your recipe threads and the online FReeper cookbooks! I misplaced the peanut butter cake recipe (my disorganization is legendary)and was able to find it easily in the 2012 list.
I am well, sorry for not getting these up weekly as before.
Your post here will hopefully get the juices flowing to post at least monthly again...have had very busy weekends lately.....maybe pick a different day - duh....lol :)
I still haven’t baked that peanut butter cake yet!!!
I must~I must
My waist-line says;
You Shan’t - You Shan’t....
I am like you in misplacing recipes - I just do an ‘advance google search’ for this site with a couple of buzz-words and go right to the recipe :)
Once again, you have saved my life!!!! This is the second time I’ve had to retrieve the peanut butter cake recipe from your thread. Thank you so much!
P.S. Am having fun going through the old posts, thinking, “Why didn’t I make this?” and “Why didn’t I make that?” You did a magnificent job!